My husband and I almost never (is that a phrase? Almost Never??) go out to Dinner. We have always enjoyed staying home and cooking or grilling in the comfort of our own home.
BUT.....when the occasional urge to go out to Dinner hits us, we have our local favorites. One is a little Italian place in Rio Rancho, New Mexico called Joe's Pasta House. It's an authentic New York Italian restaurant where the Chef and Owner provide amazing food that is fresh and delicious. You dine in a quaint dining room with white table cloths and a guitar player in the corner adding to the ambiance. The Southwestern Green Chile Pasta with Chicken is my FAV and this is where I was inspired to re-create this dish and make it my own. The dish is not overwhelming with heaviness, just the right amount of cream to add to the decadent flavors of chicken, pasta and, of course, the green chile. This is so scrumptious, but please I am warning you that this has a bite, but it is so flavorful. You will not be disappointed. Enjoy!
Toss Chicken Strips with EVOO, 1 tbsp Cilantro, pinch of salt and dash of pepper. Cover with plastic wrap, put in a non metallic bowl and refrigerate for 1 hour.
Heat 3 Tbsp EVOO in large non stick skillet. Over medium heat, add garlic, onion, pepper and green chile. Saute until just tender, about 10 minutes. Transfer vegetables to large bowl.
Add your 4th tbsp of EVOO if needs and then add the chicken strips to the same skillet over medium-high heat until cooked, turning to brown both sides of chicken strips, about 4 minutes. Transfer chicken to the same bowl as your vegetables.
Add the cream and chipotle chile in adobo sauce (a little of this sauce goes a long way - BE CAREFUL!!, the more you add, the hotter it will be. But oh so delicious). Bring to a simmer and reduce, about 4 minutes.
Cook pasta al dente! About 7 minutes, I used Penne, my all time favorite, but you can use fettuccine or linguini if you so desire. Drain and put pasta back into the non stick skillet.
Still at a simmer, add cream sauce, chicken and vegetables and toss until cream sauce has coated your pasta.
Stir in 1 cup shredded jack cheese (or cheese of choice) and toss again to blend, season with salt and lots of fresh ground pepper. Now you can change this up and sprinkle cheese on top and not toss, I like the ooey gooey cheesy mixture! YUM
Serve in your favorite bowls, top with fresh chopped roma tomatoes and 1 tbsp fresh chopped cilantro and serve with your favorite crusty bread.